OK so you guys are freaking me out a little bit...
Rub is salt and pepper with some garlic and celery salt
15+ hours at 250-275
wrap in paper at internal temp around 165
pull from smoker at internal temp of 200ish
Let it sit in the oven at 200 until ready to slice
Will this work fine or should I run around waving my hands all crazy like until i get tired where i fall to the ground and curl up into the fetal position until some magic brisket fairy delivers the perfect brisket to my door. Then the family will be able to enjoy some good Q and i get to suck meals through a straw for the rest of my existance in an institution...
55gal Black UDS
85gal XL UDS
DUCAN Affinity - gasser
Mini WSM (For the 11 yr old of course)
Extreme amounts of awesome to assist
11yr old who loves to cook, and an 8 yr old who is